Panda Express String Bean Chicken Breast Copycat
This is way better than the stuff at Panda Express and costs about half as much. The key is getting the chicken really thin so it cooks fast and stays tender.
Ingredients
Chicken Marinade
- 3 Tbsp reduced sodium soy sauce
- 3 Tbsp rice vinegar
- 1 1/2 Tbsp mirin
- 1 Tbsp cornstarch
Stir Fry Sauce
- 3 Tbsp reduced sodium soy sauce
- 2 1/2 Tbsp gluten free hoisin sauce
- 1 1/2 Tbsp mirin
- 1 1/2 Tbsp toasted sesame oil
- 1 1/2 Tbsp rice vinegar
- 1 1/2 Tbsp garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 1/2 tsp cornstarch
Main Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 4 1/2 cups green beans, cut into 3-inch pieces
- 1 1/2 cups white onion, sliced
- 3 Tbsp olive oil, divided
- 2 Tbsp water for cornstarch slurry
Instructions
- Whisk marinade ingredients and pour over sliced chicken. Marinate 30 minutes.
- Drain chicken with slotted spoon, discarding marinade.
- Mix stir fry sauce ingredients in a bowl, reserving cornstarch.
- Heat 2 Tbsp oil in wok over medium-high heat. Cook chicken in batches until browned, about 3 minutes. Remove and set aside.
- Stir fry green beans and onions in remaining oil for 2 minutes.
- Make cornstarch slurry with water. Add to sauce and cook in wok for 30 seconds until thickened.
- Return chicken and vegetables to wok. Stir to coat with sauce and heat through 2-3 minutes.
- Serve over rice.
Notes
Cook chicken in single layers to ensure even browning. Don't overcook green beans - they should retain some crispness.